8 to 10 lb ham; fully cooked
2 cinnamon sticks
whole cloves
2 cups dry white wine; Chardonnay
1/2 cup maple syrup
1/2 cup brown sugar
1/2 cup cola
1 tbsp mustard
1/4 tsp ground ginger
1/8 tsp ground cloves

1. Preheat oven to 325F.

2. Break cinnamon sticks into 1 1/2 to 2 inch pieces. Cut 7 or 8 horizontal slits, each approximately 1/4 inch deep running at an angle in the upper, fatty side of the ham. Slip cinnamon stick pieces into slits. Stud with cloves.

3. Set ham, cinnamon side up, on a rack in a roasting pan. Pour the wine into the bottom of the pan and tent the ham with aluminum foil, sealing edges securely. Place ham in oven. The ham will cook for about 18 minutes per pound, until meat thermometer or instant-read thermometer, registers 148F.

4. In a small saucepan over medium heat, combine the maple syrup, brown sugar, cola, mustard, ginger, cinnamon and cloves. Under low heat, bring to a simmer and stir until a glaze forms.

5. After approx 1 1/2 hours, remove ham from oven and remove the foil. Poke loose cinnamon sticks and cloves back into meat. Spoon about half of the glaze over the ham.

6. Return the ham to the oven and continue backing for approx 30 minutes, then baste and spoon remaining glaze on ham. Continue to bake uncovered until glaze is browned, approx 30 minutes. Remove from oven, tent loosely with foil and let rest for 25 minutes before carving.